Is this normal

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leslieruf on 10 Feb 2017 at 11:45

 

or is Rosie contaminated? I have just made a Yeast water dough with my raspberry YW Rosie.  It is a bit scummy on the top and on the glass sides, smells good, isn't murky but I wonder if this is the way it goes as it matures? The poolish I made is bubbly and smells good too so I went ahead with the dough, but I wonder. here is a side view.

Any tips, guidance appreciated

Leslie

 

Do you think any of the cherries you've used for feeding could've been waxed?  Seems improbable.  My fruit water is sometimes fed conventional apple peels which I'm sure are waxed, and I do see a slight film.  Not quite as much as Rosie.

Do you shake or stir?  Could be the moisture on the sides doesn't have enough of a yeast population (and little acidity) to fight off intruders.

Is Rosie kept in the fridge?

For now, mine lives on the counter.  I stir, and feed with the peels off half an apple once every other day or so.  About once a month, I transfer to a clean container.  Something I never do with sourdough.

I suggest you spoon about 100g of Rosie and move her into a new home, just in case.  Top up with water and feed.  Rosie may take a few days to come back to strength at room temps, maybe plan it between bakes.

For the bread you have going, I'd trust your instincts.  If it smells good and rises as expected, all's well. :)

Happy baking, Leslie!

Rosie has been fed only fresh raspberries from the garden.  i will try what you suggest.  Should I use just the liquid or should I stir first? So far I have just used the liquid on top. Rosie lives on the bench but I have been thinking about refrigerating.

So for on going maintenance in the fridge, should I add a little honey as well or just take a small amount, add fresh water and some fruit to it wait a couple of hours and then refrigerate?

It is summer here and kitchen temperatures range 20-25°c occasionally going higher.

loving the alternative way of baking

thanks for the help elodie

Leslie 

I stir before transferring containers because I've seen little gas bubbles coming up from the "sediment" at the bottom of the jar.  I'm thinking I want a good representation of the whole ecosystem when I make the move.  

However, the whole business of cleaning out the container is pure superstition on my part.  I don't have any basis for believing it's necessary, just that I want to stop looking at the film on an otherwise beautifully clear, and lovely golden elixir with bright red apple peels packed in it. :)  You should feel free to contradict and/or conduct your own studies on the subject.

I think others will have better advice about fridge maintenance, especially long-term.  I usually put 1:3 yw to fresh water, feed fruit plus a teaspoon of honey.  Wait for a little bubbly activity and then I store it.  I haven't had good results leaving it like that for months though, so take that advice for what it's worth.  Typically, I just start over if I've forgotten about my fruit water for that long.

Rosie is so pretty though, she's a keeper!

so I would like to keep her.  Might split in two and try different feeds - with and without honey.

Bake yesterday went ok, I used 50% freshly milled flour and the loaf is qite flat, tastes good though.  I read last night that I should have aged the flour before using, it was only 1 day between milling and using.  This may explain why the last loaf I made turned out really well, but I used commercially ground flours not home milled.  oh well, we live and learn......

thanks Elodie happy baking

Leslie

I've never made fruit water but I do make fermented vegetables (raw probiotic kimchee, sauerkraut, etc.)  From the picture it looks like it could be yeast.  If so it is harmless and just needs to be scraped off. 

That was my thinking but I have no experience with fermenting anything other than my SD starter and as it smells good, I hope it is ok.  I will see how it progresses but your comments are very helpful.

happy baking

Leslie

When fermenting sour beers, such as lambics, it is not that uncommon for a pellicle to form on the surface of the beer.  I have had this happen when the water in the air lock that is designed to keep air out dried out.  The pellicle is harmless and usually will fall back into the beer.  The pellicle is called a bio film and can be made out of various cells  and is thought to be a support structure that allows the organisms in the culture to float and make use of the oxygen above the liquid.

It is a long shot, but you could be seeing something like a pellicle.  If you use Google - Images to search for "beer pellicle", you will see examples (some disturbing) that have a slight resemblance to what you have.  You are probably disturbing the surface more often than one would for beer, so the film is not that extreme and some of it is clinging to the side.

Like others have said, if it smells good you should not need to worry.